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This smoothie recipe is a meal in itself with kale, banana, and almond milk; plus ginger root, turmeric root, and cayenne for flavor.
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This is a pure white wedding cake frosting. You can double the recipe if you have a sturdy mixer. Add milk according to purpose; you need less if you are making flowers or borders than if you are just covering a cake. Remove what you need for decorating before you thin the rest down for frosting.
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Plump portobello mushrooms are marinated in balsamic vinegar and seasonings, then topped with a savory stuffing of spinach, eggplant, artichoke hearts, Parmesan and mozzarella cheeses, then baked into a satisfying vegetarian main dish.
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Get Black Beans and Rice Recipe from Food Network
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
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Dress up leftover rotisserie chicken with crunchy vegetables, mandarin oranges, and a creamy cilantro dressing to make this Asian-inspired honey-sesame chicken salad.
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Slices of Bartlett pears baked into this chocolate tart make for a beautiful presentation and a delicious flavor combination.
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This pasta recipe combines springtime favorites artichokes and asparagus with fettuccine tossed in a loose basil-parsley pesto.
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Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.
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Quinoa simmered in vegetable stock with brown mushrooms and fresh herbs makes a delightful side dish for a holiday meal.
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Marinated New York steak makes a terrific beef fajita. Serve it warm white corn tortillas, salsa, and Mexican cheeses.
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Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.